A hands-on baking class. Class is limited to 12 students. A seasonal salad will accompany the galettes for dinner, served with wine and beer. You are also welcome to brown bag an alternative dinner.

Rustic and refined, galettes are a reliable addition to any home cook's repertoire. You can whip them out for any meal, for yourself or when entertaining guests. Under Jennifer's guidance, you'll learn how to make tender, crisp and flaky pie dough. We'll work with fruits and vegetables available to us now, and talk about strategies to approach produce of other seasons (a galette is a wonderful blank canvas for whatever is left in your fridge or what looked good at the market). Lastly, we'll pop these in a very hot oven and learn how to properly bake them to a golden brown (and prevent the dreaded soggy bottom!). Add a hearty salad, and a glass of whatever-floats-your-boat, et voila! A delicious meal is made.

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Heirloom Tomato and Gruyere Galette with Fresh Basil

Sweet Potato Galette with Gremolata

Bourbon Apple Galette with Maple Cream

Nectarine Galette with Blueberry Frozen Yoghurt

Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food sustainability.